1 1-pound package Creamette lasagna, cooked and drained

1 cups chopped onion

2 garlic cloves, chopped

2 tablespoons margarine or butter

2 26-ounce cans Classico pasta sauce, any flavor

½ cup water

1 4-ounce can chopped green chilies, drained

1 teaspoon ground cumin

1 8-ounce package cream cheese, softened

2 teaspoons Wyler’s or Steero Chicken Flavor Instant Bouillon

3 cups chopped cooked chicken

4 cups shredded mozzarella cheese

¾ cup chopped celery

Preheat Dutch oven to 375 degrees F. In Dutch oven, over medium heat, cook onion and garlic in margarine until tender. Stir in pasta sauce, water, chilies and cumin. Bring to a boil; reduce heat and simmer 10 minutes. In bowl, beat cream cheese with bouillon until fluffy. Stir in chicken, 1 cup mozzarella and celery.

On bottom of Dutch oven, spread ¾ cup sauce. Top with half each of the lasagna, chicken mixture, sauce and 1½ cups mozzarella. Repeat layering, ending with sauce. Cover; bake 45 minutes or until hot and bubbly. Uncover. Top with remaining 1½ cups mozzarella. Bake 5 minutes longer. Refrigerate leftovers.